Almond Skillet Cake Recipes

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CHERRY-ALMOND SKILLET CAKE



Cherry-Almond Skillet Cake image

Ready in under an hour, this skillet cake includes sweet cherries and sliced almonds.

Provided by Bree Hester

Categories     Dessert

Time 50m

Yield 8

Number Of Ingredients 11

1 1/2 cups granulated sugar
Grated peel of 1 lemon
3 eggs
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1 cup butter, melted
2 teaspoons vanilla
1 teaspoon almond extract
1 1/2 cups Cascadian Farm® organic frozen sweet cherries
1/2 cup sliced almonds
2 tablespoons white sanding sugar or coarse sugar, if desired

Steps:

  • Heat oven to 350°F. Grease 9-inch cast-iron skillet with shortening or butter.
  • In large bowl, mix granulated sugar and lemon peel. Add eggs, one at a time, beating with whisk after each addition. Stir in flour and salt. Add melted butter, vanilla and almond extract; stir with whisk until combined.
  • Pour batter into skillet. Spoon cherries evenly over batter. Sprinkle with almonds and sanding sugar.
  • Bake 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool on cooling rack 5 minutes before cutting. Serve warm.

Nutrition Facts : ServingSize 1 Serving

SKILLET ALMOND SHORTBREAD



Skillet Almond Shortbread image

Provided by Trisha Yearwood

Categories     dessert

Time 1h5m

Yield 10 servings

Number Of Ingredients 8

Nonstick cooking spray
1 1/2 cups plus 2 tablespoons sugar
3/4 cup (1 1/2 sticks) butter, melted
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup sliced almonds with skins

Steps:

  • Preheat the oven to 350 degrees F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray. In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.

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